A quick offal dish, different from stuffed mumbar, made by chopping cleaned lamb mumbar (intestine) into thin strips without stuffing it and sautéing it in a pan with plenty of spices. An economical and practical everyday table option.
Scrub the mumbar (stuffed intestine casing) with flour and lemon and rinse it several times, then blanch briefly in boiling water and drain.
Cut the blanched mumbar into thin strips.
Sauté the onion and garlic in vegetable oil until softened.
Add the mumbar strips and sauté together with cumin, dried mint, red pepper flakes and salt; serve hot.
Contains no allergens. Important: Be sure to scrub the mumbar with flour and lemon and rinse it repeatedly before sautéing; insufficiently cleaned mumbar leaves an unwanted odor in the dish.
Adding a pinch of cumin and dried mint at the end of sautéing balances the tripe sausage's distinctive smell and rounds out its flavor.
Admin DadaGastro · verified in test kitchenEline sağlık, tam kıvamında olmuş. Denemeye değermiş, memnun kaldım.
Malzemeleri tarttım, ölçüler tam tuttu. Doğum günü için denedim, davetliler çok beğendi.
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